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    Home » Recipes » Desserts & Sweet Treats

    Vegan Cranberry Cookies

    Published: Dec 4, 2021 by Jenn Sebestyen

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    Jump to Recipe Print Recipe
    Stack of 5 vegan cranberry cookies on a wooden board.

    These Vegan Cranberry Cookies with pistachios are perfectly festive cookies for the holidays! They’re moist and chewy, easy to make, gluten-free, oil-free, and vegan. Cookie exchange anyone?

    Stack of 5 vegan cranberry cookies on a wooden board.

    These Vegan Cranberry Cookies are reminiscent in texture to my reader favorite Vegan Cinnamon Cookies and my Chocolate Molasses Cookies. Just a bit crispy on the outside and chewy on the inside – it’s definitely the way we prefer our cookies in this house.

    All of these cookies are made with almond flour, making them naturally gluten free. They are also oil free and, obviously, egg free. Bake up a batch today!

    Table of Contents hide
    1 Ingredients you need
    2 How to make the recipe
    3 Storage and freezing
    4 Pro tips and tricks
    5 FAQs
    6 More vegan cookies
    7 Vegan Cranberry Cookies

    Ingredients you need

    Recipe ingredients arrayed in individual bowls.

    Ingredient notes and substitutions

    Flour ~ These vegan cranberry cookies are made with almond flour. Look for fine ground almond flour, not almond meal which will be more coarse.

    Do not sub with another type of flour! If you need a nut-free option, try my Crunchy Gluten Free Pumpkin Chocolate Chip Cookies or my Sunflower Fig Balls.

    Sugar ~ Coconut sugar and pure maple syrup are my go-to sweeteners for most baked goods.

    Light brown sugar can be substituted for the coconut sugar, if you prefer.

    Be sure to use pure maple syrup, not pancake syrup.

    Milk ~ Any unsweetened, plain non-dairy variety of milk will work. Almond milk is my preference, but oat milk, rice milk, or soy milk will all work.

    Almond butter ~ My favorite almond butter is Trader Joe’s Raw Creamy Almond Butter. It’s made from just one ingredient, raw almonds.

    Any almond butter will work, however. Use your favorite.

    Cranberries ~ You’ll need dried cranberries for this recipe. Sweetened or unsweetened will both work. I can never seem to find unsweetened cranberries in my grocery stores. Use what you prefer.

    Don’t love cranberries? You can use any dried fruit, like blueberries, cherries, raisins, or chopped apricots. You could also skip the fruit altogether and use dairy-free chocolate chips instead.

    If you love dried cranberries, you’ll love these Oatmeal Breakfast Cookies, Baked Oatmeal Muffins, Gingerbread Granola, Cranberry Pistachio Biscotti, and Cranberry Pecan Wild Rice.

    Add-ins ~ I love the combo of dried cranberries with pistachios and the red and green colors are festive for the holidays. However, if you are a not a fan of pistachios, you can use chopped almonds, pecans, walnuts, or even pumpkin seeds.

    You could also use chocolate chips instead of nuts.

    How to make the recipe

    For exact ingredient measurements and step-by-step instructions, scroll down to the recipe card.

    4 photo collage of whisking the dry ingredients and wet ingredients.

    Add the dry ingredients to a mixing bowl (1) and whisk together to incorporate (2).

    Add the liquid ingredients to another mixing bowl (3) and whisk until smooth (4).

    4 photo collage of making the batter.

    Add the dry mixture to the wet mixture (5) and stir until smooth and no flour is visible (6).

    Add the dried cranberries and chopped pistachios (7) and stir well to distribute evenly throughout (8).

    Please note: The dough for these vegan cranberry cookies is sticky and not as firm as traditional cookie dough. Do not be tempted to add more flour!

    2 photo collage of unbaked dough balls and baked cookies on a cookie sheet.

    Using two spoons, drop balls of dough onto a parchment lined baking sheet leaving about 2 inches in between each one (9).

    Using slightly damp fingers, press down gently to flatten the tops of the cookies. You don’t have to press them all the way down, the cookies will spread on their own.

    Bake in a preheated oven for 8 to 10 minutes until golden (10). Remove the baking sheet from the oven and let the cookies sit for 1 minute before transferring them to a cooling rack to cool. They will firm up as they cool.

    Pile of cookies on a white plate.

    Storage and freezing

    Counter: These vegan cranberry cookies are best eaten the day they are made. However, leftovers can be stored loosely covered on the counter for 2 to 3 days. Be sure to let the cookies cool completely before covering them for storage.

    Freezer: These cookies can also be frozen! Place the baked and cooled cookies in a single layer on a parchment-lined cookie sheet or large plate and lay it flat in the freezer for 1 to 2 hours. Once the cookies are frozen, transfer them to a freezer-safe container or plastic bag. They should keep well for up to 3 months.

    Pro tips and tricks

    ~ Do not sub another flour for the almond flour. It will not work.

    ~ Measure the almond flour using the spoon and level method. Do not pack it down or you’ll end up with too much.

    ~ Make sure to stir the almond butter well before measuring. The oils will naturally separate in the jar and they need to be mixed back in.

    ~ If your dried cranberries are overly dry, soak them in hot water for about 20 minutes to plump them up. Drain them well before adding them to the batter.

    ~ This cookie dough is fairly sticky. Do not add more flour!

    ~ The cookies will spread on their own, but gently pressing down on the tops will help them along. Use slightly damp fingers to do this or the dough will stick to your hands.

    ~ Bake until just golden brown and the edges are set. Do not over-bake. The cookies will continue to firm up as they cool.

    FAQs

    Should dried cranberries be soaked before baking?

    While soaking dried cranberries for these vegan cookies is not necessary, you certainly can if you want them plumper and juicier. If you like, soak them in hot water for about 20 minutes then drain well before adding them to the batter.

    What makes cookies chewy?

    A lot of factors contribute to the texture of a cookie. In this case, the use of almond flour and maple syrup makes these cookies moist and chewy.

    Should I flatten cookie dough before baking?

    While these dried cranberry cookies will spread on their own, it can help to gently flatten the tops a bit.

    More vegan cookies

    • Vegan Oatmeal Chocolate Chip Cookies
    • Vegan Thumbprint Cookies
    • Vegan Pumpkin Cookies
    • Vegan Lemon Crinkle Cookies
    • Vegan Chocolate Almond Cookies
    • Vegan Kolaczki (Vegan Polish Cookies)
    • Vegan Chocolate Crinkle Cookies
    One broken cookie on top of a stack of more vegan cranberry cookies.

    I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.

    Be sure to sign up for my FREE Newsletter to be the first to get my NEW recipes! You can also follow me on Instagram, Facebook, and Pinterest.


    For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!

    Stack of 5 vegan cranberry cookies on a wooden board.

    Vegan Cranberry Cookies

    These Vegan Cranberry Cookies are perfectly festive cookies for your holidays! Cookie exchange anyone? These cookies are crispy on the outside, chewy on the inside and are gluten free, oil free and vegan!
    5 from 1 vote
    Print Pin Rate
    Course: Desserts & Sweet Treats
    Cuisine: American
    Diet: Gluten Free, Vegan
    Prep Time: 15 minutes
    Cook Time: 8 minutes
    Total Time: 25 minutes
    Servings: 24 cookies
    Calories: 120kcal
    Author: Jenn Sebestyen

    Recommended Equipment

    • Mixing bowls
    • Rimmed Baking Sheet
    • Parchment Paper
    • Cooling rack

    Ingredients

    • 2 ½ cups almond flour
    • ½ cup coconut sugar
    • 1 teaspoon baking soda
    • ¼ teaspoon salt
    • ½ cup almond butter
    • ½ cup pure maple syrup
    • ¼ cup unsweetened original almond milk
    • 2 teaspoons pure vanilla extract
    • ½ cup dried cranberries
    • ¼ cup chopped shelled pistachios

    Instructions

    • Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
    • In a medium mixing bowl, whisk together the almond flour, coconut sugar, baking soda, and salt.
    • In a large mixing bowl, whisk together the almond butter, maple syrup, almond milk, and vanilla.
    • Stir the dry ingredients into the wet ingredients, making sure to scrape the bottom of the bowl to fully combine all the ingredients.
    • Stir in the cranberries and pistachios and mix well.
    • Scoop out 1-2 tablespoon(s) of dough and place onto the parchment lined cookie sheet. Leave a couple inches in between each scoop of dough because the cookies will spread.
    • Bake for 8 to 10 minutes until golden brown and the edges are set.
    • Transfer to a cooling rack to continue to cool completely. Repeat with any remaining dough.

    Notes

    ~ Do not sub another flour for the almond flour. It will not work.
    ~ Measure the almond flour using the spoon and level method. Do not pack it down or you’ll end up with too much.
    ~ Make sure to stir the almond butter well before measuring. The oils will naturally separate in the jar and they need to be mixed back in.
    ~ If your dried cranberries are overly dry, soak them in hot water for about 20 minutes to plump them up. Drain them well before adding them to the batter.
    ~ This cookie dough is fairly sticky. Do not add more flour!
    ~ The cookies will spread on their own, but gently pressing down on the tops will help them along. Use slightly damp fingers to do this or the dough will stick to your hands.
    ~ Bake until just golden brown and the edges are set. Do not over-bake. The cookies will continue to firm up as they cool.

    Nutrition

    Calories: 120kcal | Carbohydrates: 15g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Sodium: 122mg | Potassium: 11mg | Fiber: 1g | Sugar: 12g | Calcium: 70mg | Iron: 1.3mg

    Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.

    Tried this Recipe? Tag me Today!Mention @Veggie_Inspired or tag #VeggieInspired!
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    Reader Interactions

    Comments

    1. Whitney E. RD says

      November 17, 2017 at 12:46 pm

      These look perfectly chewy! And what a great combo – pistachios and cranberries go great together!

      Reply
      • Jenn S. says

        November 17, 2017 at 1:47 pm

        They really do! Thanks, Whitney!

        Reply
    2. Christine says

      November 17, 2017 at 9:29 am

      These cookies look delicious! My husband would really love them 🙂 So good!

      Reply
      • Jenn S. says

        November 17, 2017 at 1:47 pm

        Thanks, Christine! I hope you both enjoy them!

        Reply
    3. Jessica @Small Bites by Jessica says

      November 16, 2017 at 5:55 pm

      These sound fabulous! Love that cranberry pistachio combo!

      Reply
      • Jenn S. says

        November 16, 2017 at 9:24 pm

        Thanks, Jessica! They’re so good together!

        Reply
    4. amanda -runtothefinish says

      November 16, 2017 at 1:35 pm

      My best friend hosts a cookie swap every year and it’s so much fun!! I’m always looking for ideas to switch it up so this is a great option

      Reply
      • Jenn S. says

        November 16, 2017 at 5:41 pm

        I love cookie swaps! How fun!

        Reply
    5. Amy Katz from Veggies Save The Day says

      December 11, 2016 at 10:00 pm

      Cranberries and pistachios are perfect together!

      Reply
      • Jenn S. says

        December 12, 2016 at 8:16 am

        I agree!

        Reply
    6. Karen Littel says

      December 11, 2016 at 7:00 pm

      Can these cookies be frozen?

      Reply
      • Jenn S. says

        December 11, 2016 at 7:14 pm

        Hi, Karen. I honestly don’t know. Cookies don’t last that long in our house. 🙂 If you try it, let me know how it goes.

        Reply
    7. Sarah says

      December 11, 2016 at 6:57 pm

      Pistachios are my FAVORITE!!! Your cookies look so festive with the red and green flecks!

      Reply
      • Jenn S. says

        December 11, 2016 at 7:13 pm

        Thanks, Sarah!

        Reply
    8. Cadry says

      December 08, 2016 at 8:05 pm

      I love that these are made with almond flour! I have a bag sitting in my cupboard, and I wasn’t sure what I was going to do with it. Plus, pistachios are one of my all-time favorite nuts. It’s a win/win!

      Reply
      • Jenn S. says

        December 09, 2016 at 9:21 am

        Thanks, Cadry! Almond flour is my go-to for cookies these days. So good!

        Reply
    9. Mel says

      December 07, 2016 at 12:22 pm

      I love these seasonal cookies! Almond flour has such a lovely flavour and it’s great that they are oil-free!

      Reply
      • Jenn S. says

        December 07, 2016 at 1:08 pm

        I agree – love almond flour. It’s basically my go-to for cookies now. Thanks, Mel!

        Reply
    10. Bethany via athletic avocado says

      December 07, 2016 at 9:17 am

      Yay for cookie month! These cranberry pistachio cookies look incredible, crispy, chewy and studded with my favorite nut! I love the healthy, whole-food ingredient list here 🙂

      Reply
      • Jenn S. says

        December 07, 2016 at 1:07 pm

        Thanks, Bethany! Enjoy!

        Reply
    11. Dianne's Vegan Kitchen says

      December 06, 2016 at 4:41 pm

      I usually have a Christmas cookie swap, but I’ve been too busy this year. I need to get in the kitchen and start baking these cookies right away for myself, though! 🙂

      Reply
      • Jenn S. says

        December 06, 2016 at 5:57 pm

        Oh, for sure. No need to share!! 🙂

        Reply
    12. Becky Striepe says

      December 06, 2016 at 10:29 am

      I would love to get these in a cookie exchange. YUM!

      Reply
      • Jenn S. says

        December 06, 2016 at 1:23 pm

        🙂 Thanks, Becky!

        Reply
    13. Mary Ellen - VNutrition says

      December 06, 2016 at 8:40 am

      These look so delicious! I’m obsessed with pistachios so these will be perfect for me!

      Reply
      • Jenn S. says

        December 06, 2016 at 1:21 pm

        Oh, me too. I could eat a whole bagful! I have to portion them out so I don’t overdo it. LOL! Thanks, Mary Ellen!

        Reply
    14. Vivian | stayaliveandcooking says

      December 06, 2016 at 5:02 am

      Ohhh they look delicious! I love cookies with pistachio, and I love that you made them vegan too.

      Reply
      • Jenn S. says

        December 06, 2016 at 1:21 pm

        Thanks, Vivian! So good!

        Reply

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    Jenn Sebestyen of Veggie Inspired

    Hi, I'm Jenn! This is where I share delicious plant based recipes for the whole family. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier.

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